chicken, noodle, & corn soup
(1 rating)
The vermicelli gives this chinese-style soup an italian twist, but you can use egg noodles if you prefer.
(1 rating)
yield
4 servings
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For chicken, noodle, & corn soup
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1 lbboned chicken breasts, cut into strips
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5 cchicken stock
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1/2 cheavy cream
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3/4 cdried vermicelli
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1 Tbspcornstarch
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3 Tbspmilk
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6 ozwhole kernal corn
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salt and pepper
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finely chopped scallions, to garnish (optional)
How To Make chicken, noodle, & corn soup
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1Put the chicken strips, chicken stock, and heavy cream into a large saucepan and bring to a boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and pepper to taste.
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2Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
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3In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened. Add the corn and vermicelli to the pan and heat through.
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4Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.
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Categories & Tags for Chicken, Noodle, & Corn Soup:
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